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re: David Chang would make a solid troll on this board
Posted on 2/28/18 at 1:47 pm to LSUsmartass
Posted on 2/28/18 at 1:47 pm to LSUsmartass
Yea i mentioned that. I dont give a frick what restaurant he runs. It absolutely keeps the crawfish from over cooking so they can soak. Also want to know how he expects spicy crawfish to occur when steamed..
There have even been experiments to prove this. Its also why some really big shops go from hot boil to cool seasoned water as well.
Didnt make sense that he claimed it served no purpose. You want the crawfish to absorb the seasoning. Unless you put in a pot of cool seasoned water how does the crawfish get spicy without overcooking?
Oh thats right the answer to all questions. You pour shite on them and lick your fingers because that is a better way.
There have even been experiments to prove this. Its also why some really big shops go from hot boil to cool seasoned water as well.
Didnt make sense that he claimed it served no purpose. You want the crawfish to absorb the seasoning. Unless you put in a pot of cool seasoned water how does the crawfish get spicy without overcooking?
Oh thats right the answer to all questions. You pour shite on them and lick your fingers because that is a better way.
This post was edited on 2/28/18 at 6:20 pm
1
Posted on 2/28/18 at 11:04 pm to Catman88
Glad you guys thought the same way about the episode. So far, I've watched the Pizza, home cooking, and shrimp vs crawfish episodes. My thoughts:
1. Think the documentaries are well done. I enjoy learning about food and the discussion around them. Although I do think it is a little forced. He started the Shrimp and Crawfish episodes asking the chefs "is houston like the culinary capital of the world" or something crazy like that. And everyone looks around silent thinking 'WTF are you talking about"
2. He has said several times that he sometimes doesn't even are how good the food is...as long as theirs passion in it. I get what he's trying to say, but that's just dumb.
3. He contradicts himself. He says he is against food snobs, but goes into a bitch session about how the internet has allowed the free flow of information so that it's too easy to attain. The peaks and valleys have gotten too narrow to him. That's as snobbish as they come. Why wouldn't you want everyone to cook great food instantly?
4. I identify with his background being Korean and the child of Korean immigrant parents. I know what he's going through
5. He is painting NOLA and Louisiana very negatively. He's being a little bitch is what he's doing.
1. Think the documentaries are well done. I enjoy learning about food and the discussion around them. Although I do think it is a little forced. He started the Shrimp and Crawfish episodes asking the chefs "is houston like the culinary capital of the world" or something crazy like that. And everyone looks around silent thinking 'WTF are you talking about"
2. He has said several times that he sometimes doesn't even are how good the food is...as long as theirs passion in it. I get what he's trying to say, but that's just dumb.
3. He contradicts himself. He says he is against food snobs, but goes into a bitch session about how the internet has allowed the free flow of information so that it's too easy to attain. The peaks and valleys have gotten too narrow to him. That's as snobbish as they come. Why wouldn't you want everyone to cook great food instantly?
4. I identify with his background being Korean and the child of Korean immigrant parents. I know what he's going through
5. He is painting NOLA and Louisiana very negatively. He's being a little bitch is what he's doing.
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